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Cargols a la Llauna

Cargols a la Llauna - Andorra’s National Food

Admired dish in Andorran cuisine, Cargols a la Llauna, shows a great respect of simplicity and the core of rustic tastes. Often served as a major appetiser or at festive events, this traditional dish features delicate snails roasted within their shells and mixed with fragrant herbs, garlic, olive oil, and, occasionally a little bit of spice. Although the preparation process is simple, the result shows a harmonic interaction of flavors and textures that captures Andorra’s gastronomic legacy. Translating to “snails on a tray,” the label emphasizes its modest beginnings and the need of premium materials.

Whether you are a seasoned snail enthusiast or just sampling this delicacy for the first time, Cargols a la Llauna is a gastronomic creation that perfectly embodies the very Pyrenees on your plate. Let us now set out to investigate the formula.

Cargols a la Llauna
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Cargols a la Llauna

Recipe by Travel S HelperCourse: AppetizersCuisine: AndorranDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

120

kcal

A classic dish from Andorra, Cargols a la Llauna showcases the delicate preparation of snails, roasted in their shells and accentuated with a medley of aromatic herbs, garlic, olive oil, and a range of spices. Translating into "snails on a tray," the dish captures Andorra's rich gastronomic customs. The ingredients list calls for one kg of either fresh or canned snails, minced garlic, dried thyme, oregano, smoked paprika, olive oil, salt, black pepper, white wine vinegar, and lemon wedges. After rinsing and parboiling the snails, preheat the oven to 200°C (400°F) then arrange them on a baking tray. Add minced garlic, thyme, oregano, paprika, olive oil, salt, and black pepper to improve the flavor profile of the snails; if preferred, take into account adding white wine vinegar for an additional level of complexity. For 20 to 25 minutes, roast the snails; make sure to turn them often to get consistent cooking. Add lemon wedges to provide a reviving element to the meal. Cargols a la Llauna is a wonderful choice for both festive events and laid-back dining experiences since it offers a great study of the Pyrenees' gastronomic customs.

Ingredients

  • 1 kg (2.2 lbs) fresh or canned snails (cleaned, if fresh)

  • 4 cloves garlic, minced

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • 3 tbsp olive oil

  • Salt and black pepper to taste

  • 1 tbsp white wine vinegar (optional)

  • Lemon wedges, for serving

Directions

  • Prepare the Snails
  • If using fresh snails, rinse them thoroughly under running water to remove dirt.
  • Parboil the snails in salted water for 5-7 minutes. Drain and allow them to cool.
  • If using canned snails, simply rinse and drain them.
  • Preheat and Arrange
  • Preheat your oven to 200°C (400°F).
  • Spread the snails on a baking tray (preferably a shallow metal tray for even roasting) with their openings facing up.
  • Season the Snails
  • In a small bowl, mix minced garlic, thyme, oregano, paprika, olive oil, salt, and black pepper. If desired, add white wine vinegar for a slight tang.
  • Drizzle this mixture generously over the snails, ensuring each snail is coated.
  • Roast
  • Place the tray in the preheated oven and roast for 20-25 minutes, turning occasionally for even cooking.
  • The snails are ready when the shells are slightly crispy, and the seasoning is aromatic.
  • Serve
  • Remove from the oven and serve immediately on the same tray or a warm plate.
  • Garnish with lemon wedges for added freshness.

Notes

  • Fresh Snails: If you're sourcing fresh snails, ensure they are properly purged and cleaned for the best flavor.
  • Optional Additions: Add a sprinkle of breadcrumbs for extra crunch or chili flakes for a spicy kick.
  • Serving Suggestion: Pair with a glass of Andorran wine or a crusty baguette to soak up the flavorful juices.
Andorra’s National Food - World Of Food
World Of Food

Andorra’s National Food

From its rustic ingredients to its festive traditions, explore how Andorra’s cuisine offers a delicious window into its vibrant identity.

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